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This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pulse flours improved the nutritional profile of the noodles by increasing fibre and protein content. Dried and cooked noodle colour, as well as optimal cooking times, were affected by the addition of pulse flours. Differences in firmness were observed using instrumental texture analysis but were not detected in sensory analysis, however the sensory panel did detect differences in other textural and flavour characteristics.

This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pulse flours improved the nutritional profile of the noodles by increasing fibre and protein content. Dried and cooked noodle colour, as well as optimal cooking times, were affected by the addition of pulse flours. Differences in firmness were observed using instrumental texture analysis but were not detected in sensory analysis, however the sensory panel did detect differences in other textural and flavour characteristics.

Sorghum foods contribute significantly to the protein intake of millions of people in developing countries. One limitation to sorghum’s use as a protein source is that its proteins become less digestible on wet cooking, primarily through the formation of disulphide-linked enzymatically resistant protein polymers. Irradiation of foods can modify bonds involved in stabilizing protein structure, resulting in changes in the protein. The effects of irradiating sorghum cultivars BR7 and Madjeri, and maize cultivar PAN 6043 flours under mild (10 kGy dry) and severe (50 kGy dry and 10 and 50 kGy wet) conditions, followed by cooking into porridge on the digestibility, solubility and some molecular properties of their proteins, were investigated. Pepsin and multienzyme methods of determining protein digestibility (PD) were compared. As expected, pepsin PD of sorghum decreased more with cooking alone (12-18%) compared to maize (4%). Sorghum porridges had more disulphide-bonded prolamin dimers than maize as shown by SDS-PAGE under non-reducing conditions. However, the amounts of disulphide bonds in both porridges appeared similar. Prolamin extractability (PE) decreased more with cooking in sorghum compared to maize. There was no significant correlation between the pepsin and multienzyme methods, suggesting the latter may not simulate in vivo PD that has been reported to correlate positively with pepsin PD. Mild and severe irradiation of sorghum flour before cooking alleviated somewhat the reduction in sorghum PD on cooking. Maize porridge digestibility was unaffected by prior irradiation of dry flour but decreased with irradiation of wet flour. Mild irradiation of sorghum alleviated the reduction in PD with cooking most, almost to the level of uncooked flour. The alleviation in PD coincided with alleviation in the reduction in PE. With severe irradiation, the alleviation in PE was not consistent. Pepsin PD was positively correlated with PE for sorghum BR7 (r=0.83, p<0.01) and Madjeri (r=0.75, p<0.05), but not for maize. Copyright / Thesis (PHD)--University of Pretoria, 2006. / Food Science / unrestricted

Amongst cereals, sorghum is one of the major sources of phenolic compounds. South African cultivars have not been profiled for their phenolic content and antioxidant activity to highlight their potential benefits. Thus, South African sorghum cultivars representing different sorghum types were evaluated for total phenolic content, condensed tannin content and antioxidant activity and the effect of cultivar on their antioxidant activity. The presence of phenolic antioxidants in the different sorghum cultivars, created an opportunity to develop a sorghum product as a vector of the antioxidants. Cookies were a product of choice due to their shelf stability and high nutrient density. Sorghum cookies were produced from 70%, 90% and 100% extraction rate flours. The effects of flour extraction rates and cultivar on the total phenolic content, condensed tannin content and antioxidant activity of the cookies were determined. Consumer sensory evaluation was used to evaluate sorghum cookie acceptability against a wheat flour cookie. Total phenolic content of the cultivars, determined by the Folin-Ciocalteu method was 0.20 to 1.42 g catechin equivalents (CE)/100 g. The total phenolic content was 3 to 7 times higher in condensed tannin cultivars than in tannin-free cultivars. Using the modified Vanillin-HCl method, condensed tannins were only measurable in the condensed tannin cultivars. They ranged between 5.16 and 8.39 g CE/100 g. Subsequently, the antioxidant activity of the condensed tannin cultivars measured by the ABTS radical scavenging assay was up to 4 times higher than in the tannin-free cultivars. The high phenolic content and antioxidant activity of condensed tannin cultivars was attributed to the contribution of condensed tannins. Therefore, condensed tannin cultivars are a major source of antioxidants compared to tannin-free cultivars. For each sorghum cultivar, cookies of 100% extraction rate flours had 2 to 3 times higher total phenolics compared to those of 70% extraction rate flours, while antioxidant activity was 2 to 10 times higher. Cookies of the condensed tannin sorghum had 2 to 5 times more phenolics compared to those of condensed tannin-free sorghum. Antioxidant activity was 145 to 227 ìMol Trolox equivalents (TE)/g in cookies of condensed tannin sorghum compared to 10 to 102 ìMol TE/g in those of condensed tannin-free sorghum. Processing sorghum flours to cookies seemed to reduce phenolic and antioxidant activity, but considering the flour component in the formula, cookie antioxidant activity was slightly higher than that of flours. The texture of all sorghum cookies was less acceptable compared to that of wheat cookies. The consumers showed a slight overall liking of the condensed tannin-free sorghum and wheat flour cookies. The cookies from condensed tannin flours were neither liked nor disliked. Since generally wheat flour is used for making cookies, the similarities in the overall liking of the condensed tannin-free sorghum cookies and the wheat flour cookies indicate strong potential of sorghum flour for cookie making. Therefore, sorghum cookies have a potential as a functional ready-to-eat snack, with target consumers such as school children in feeding schemes to improve their health and nutrition status. / Dissertation (MSc)--University of Pretoria, 2009. / Food Science / unrestricted

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-08-16T19:30:56Z No. of bitstreams: 1 2014 - Carla da Silva Teba.pdf: 4808769 bytes, checksum: c0f54c8ea9fb94f4469d54eb3764c138 (MD5) / Made available in DSpace on 2017-08-16T19:30:56Z (GMT). No. of bitstreams: 1 2014 - Carla da Silva Teba.pdf: 4808769 bytes, checksum: c0f54c8ea9fb94f4469d54eb3764c138 (MD5) Previous issue date: 2014-09-02 / CAPES / Whey is one the most polluting by-products of the food industry and their perishability does not allow storage for long periods, then it's necessary to find appropriate destination. The whey protein have potential anticarcinogenic, activities hypocholesterolemic, anti-inflammatory, immunomodulatory action, among others. The rice consists mainly of starch, and this structure contributes to the production of snacks high technological quality. The objective of this study was develop and characterize mixed extruded flour of rice and whey protein concentrate aiming use in the manufacture nutritional and practical products. The parameters used in the processing of thermoplastic extrusion were: formulation (% whey protein concentrate), moisture content and temperature of the last heating zone. The extrudates were subjected to physical characterization and functional technology assessment. The highest rates of growth were observed for the tests with up to 4 % whey protein concentrates in their formulations and were processed with low humidity generally less than 20 % and milder temperatures, generally at or below 140 ?C. Through the visual characterization of extruded and the micrographs it was observed that the samples processed with low moisture content (16.64 and 18%) were more homogeneous cells. The X-ray diffraction showed that the profile of the crystal samples is characteristic of type "A" due to the presence of crystalline domains in its structure. The flours viscosity profile is consistent with the characteristics of pre- gelatinized products, being dissolved without needing to cook. The pre-gel flour with blends of rice and whey protein concentrate present viscous, homogeneous and with low capacity of retrogradation. The addiction protein concentrate in rice flour increased the ash and proteins, indicating that the mineral and amino acid composition of the mixed flours may also have a nutritional improvement. Generally, the processing conditions do not significantly affect the nutritional value of the flours blends. The acceptance test performed with the cookies prepared with the mixed flours 8, 10 and 16 (6, 7.36 and 4 % whey protein concentrate, respectively) indicated that the biscuit with a higher content of protein concentrate showed better overall evaluation, taste and purchase intent. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. We conclude that it is possible to produce pre-gel flours containing rice and whey protein concentrate with good nutritional, microbiological and technological features for the production of cookies and porridges rapid dissolution. / O soro de leite ? um dos subprodutos mais poluentes da ind?stria de alimentos e sua natureza perec?vel n?o permite a estocagem por per?odo prolongado, sendo necess?rio encontrar destino adequado aos volumes produzidos. Atribuem-se ?s prote?nas do soro de leite poss?veis atividades anticarcinog?nica, hipocolesterol?mica, anti-inflamat?ria, a??o imunomoduladora, entre outras. O arroz ? constitu?do principalmente por amido, e devido a sua estrutura, contribui para a produ??o de snacks de elevada qualidade tecnol?gica. O objetivo desse trabalho ? desenvolver e caracterizar farinhas mistas pr?-gelatinizadas de arroz e concentrado proteico de soro de leite bovino, obtidas por extrus?o termopl?stica, visando utiliza??o na elabora??o de produtos nutritivos e pr?ticos. Foram consideradas como vari?veis independentes: formula??o (% de concentrado proteico de soro de leite na mistura com farinha de arroz), umidade da mistura da farinha no processamento e temperatura da ?ltima zona de aquecimento. Os extrudados elaborados foram submetidos ? caracteriza??o f?sica e avalia??o tecnol?gica funcional. Os melhores ?ndices de expans?o foram observados para os ensaios com at? 4 % de concentrado proteico e que foram processados com baixa umidade e temperaturas mais brandas. Atrav?s da caracteriza??o visual dos extrudados e das micrografias foi poss?vel observar que as amostras processadas com baixo conte?do de umidade (16,64 % e 18 %) apresentaram c?lulas mais homog?neas. Por meio da difratometria de raios X verificou-se que o perfil das amostras ? caracter?stico ao cristal do tipo "A", devido ? presen?a de dom?nios cristalinos em sua estrutura. As farinhas mistas extrudadas se destacaram por possuir elevada viscosidade a frio, baixa viscosidade a quente (95?C) e baixo poder de retrograda??o. Os resultados observados nos par?metros de viscosidade avaliados mostram correla??o destas propriedades com as caracter?sticas de f?cil reconstitui??o e boa solubiliza??o em meio aquoso, sem a necessidade de cozimento. A incorpora??o de concentrado proteico na farinha de arroz promoveu incremento no teor de cinzas e prote?nas, indicando melhoria na composi??o mineral e de amino?cidos das farinhas mistas. De modo geral, as condi??es de processamento utilizadas n?o afetaram de forma significativa o valor nutricional da maior parte das farinhas mistas produzidas. O teste de aceita??o realizado com os biscoitos elaborados com as farinhas mistas referentes aos ensaios 8, 10 e 16 (6, 7,36 e 4 % de concentrado proteico, respectivamente) indicou que o biscoito com maior teor de concentrado proteico apresentou melhor avalia??o global, sabor e inten??o de compra. Os mingaus foram produzidos com farinhas pr?-gelatinizadas contendo 2, 4 e 7,36 % de concentrado proteico e submetidos ? an?lise sensorial. Para a maior parte dos atributos avaliados e para a inten??o de compra, a amostra com maior teor de concentrado proteico apresentou os melhores resultados. Conclui-se que ? poss?vel produzir farinhas mistas pr?-gelatinizadas de arroz e concentrado proteico de soro de leite bovino com boas caracter?sticas nutricionais, microbiol?gicas e tecnol?gicas tanto para a elabora??o de biscoitos quanto para a produ??o de mingaus de r?pida dissolu??o.

The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.

The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-06-08T21:00:15Z No. of bitstreams: 1 THAISA ABRANTES SOUZA GUSMÃO – TESE (PPGEP) 2017.pdf: 3267774 bytes, checksum: 3259599f0f00a0eef121c9d49fc8de4e (MD5) / Made available in DSpace on 2018-06-08T21:00:15Z (GMT). No. of bitstreams: 1 THAISA ABRANTES SOUZA GUSMÃO – TESE (PPGEP) 2017.pdf: 3267774 bytes, checksum: 3259599f0f00a0eef121c9d49fc8de4e (MD5) Previous issue date: 2017-06-08 / Esta pesquisa teve, como objetivo, elaborar pão isento de glúten para doentes celíacos, utilizando a enzima transglutaminase microbiana como adjunto de panificação e prebiótico (inulina) e verificar o efeito na qualidade tecnológica, sensorial e armazenabilidade dos pães. Inicialmente, foi realizada a caracterização físico-química, granulométrica, morfológica e de minerais presentes na farinha de arroz vermelho. A farinha de arroz vermelho (FA), polvilho doce (PD) e suas mesclas (100% FA; 75% FA e 25% PD; 50% FA e 50% PD; 100% PD) foram submetidas à análise de reologia (RVA), espectroscopia de absorção na região do infravermelho com transformada de Fourier (FTIR), difração de raios X e calorimetria exporatória diferencial (DSC). O processo de fabricação dos pães isentos de glúten foi estudado mediante planejamento experimental fatorial completo 22 com 3 experimentos no ponto central, sendo as variáveis independentes [(% enzima transglutaminase microbiana e tempo de fermentação (min)]. As variáveis dependentes do planejamento foram: cor (L*, a* e b*), teor de água, acidez, pH, volume específico e perfil de textura. Utilizou-se, para avaliar as características sensoriais dos pães, um teste de aceitação e de intenção de compra com 60 julgadores não treinados. O armazenamento dos pães de forma pré-assados sob congelamento a -18°C foram estudados durante o período de 90 dias, sendo avaliados periodicamente (01, 05, 15, 30, 60 e 90 dias) em relação à cor, pH, acidez, firmeza e volume específico. A farinha de arroz vermelho apresentou granulometria indicada para a produção de produtos de panificação, não sendo possível descrever uma geometria exata para as partículas. Apresentou alta concentração de fibras (8,80.g.100g-1), proteínas (8,00.g.100g-1), potássio (465,24.mg.100g-1), fósforo (245,50.mg.100g-1) e zinco (24,44 mg 100g-1). A farinha de arroz vermelho e suas mesclas com polvilho doce apresentaram características reológicas adequadas à produção de pães isentos de glúten. A farinha de arroz vermelho apresentou difratogramas de raios X referentes ao padrão de cristalinidade A e o mix com polvilho doce cristalinidade do tipo B. Em relação ao planejamento estatístico, para os atributos teor de água e cor, não foi possível estabelecer modelos significativos. A adição de MTGase e a elevação do seu nível aumentaram o teor de água, o volume específico, a firmeza e a mastigabilidade dos pães. Para abranger o maior número possível de atributos otimizado, foram mantidos os níveis de teor de enzima transglutaminase microbiana entre 0,5 e 1,0% com o tempo de fermentação entre 60-80 (min). Todas as formulações foram bem aceitas sensorialmente, com médias acima de 6,0, exceto para o atributo maciez. A formulação do ponto central (1,0% enzima transglutaminase microbiana e 80 min de tempo de fermentação) foi a que apresentou os maiores índices de aceitação e preferência, com escore 5 (certamente compraria) e escore 4 (possivelmente compraria) para a análise de intenção de compra. Os pães sem glúten com farinha de arroz vermelho, enzima transglutaminase microbiana e prebiótico (inulina) apresentaram características de qualidade aceitáveis durante o armazenamento sob congelamento a -18°C, por 60 dias. Esses resultados mostram que o uso de farinha de arroz vermelho e enzima transglutaminase microbiana em formulações de pão sem glúten, são uma opção para o público celíaco obter produtos com qualidade física e sensorial. / This research aimed to characterize the red rice flour and formulate gluten-free bread for celiacs, applying microbial transglutaminase enzyme as the adjunct of baking and prebiotic (inulin) and verify the effect on the technological, sensorial quality and storability of the breads. First, it determined the physical-chemical, granulometric, morphological characterization and the minerals present in the red rice flour were determined. Red rice flour (FA), sweet manioc starch (PD) and its mixtures (100% FA, 75% FA and 25% PD, 50% FA and 50% PD, 100% PD) were submitted to rheology analysis (RVA), Fourier transform infrared (FTIR) absorption spectroscopy, X-ray diffraction and differential exporatory calorimetry (DSC). In the second stage, processing of gluten-free breads and physical, physical-chemical, sensory and storageability were performed. The breadmaking process was studied by a full factorial design 23 with 3 experiments in the central point, and the independent variables [(% microbial transglutaminase enzyme and fermentation time (min)].The dependent variables in the experimental planning were: Color (L *, a * and b *), water content, acidity, pH, specific volume, firmness, elasticity, chewiness and cohesiveness. We were used to evaluate the sensory characteristics of bread an acceptance test and purchase intent with 60 judges untrained. The storage formulations of gluten-free form loaves under freezing at -18 ° C were studied over a period of 90 days and were periodically evaluated at baseline and at predetermined intervals of 01, 05, 15, 30, 60 and 90 Days in relation to color (L *, a * and b *), pH, acidity, firmness and specific volume. The red rice flour showed granulometry indicated for the production of bakery products, and it is not possible to describe an exact geometry for the particles. Showed high concentration of fibers (8,80.g.100g-1), proteins (8,00.g.100g-1), potassium (465,24.mg.100g-1), phosphorus (245,50.mg .100g-1) and zinc (24.44mg 100g-1). The red rice flour and its mixtures with sweet manioc starch presented rheological characteristics suitable for the production of gluten-free breads. The red rice flour presented x-ray diffractograms related to the crystallinity pattern A and the mix with sweet pozzolan type B crystallinity. Regarding statistical planning, it was not possible to establish significant models for water and color attributes (L *, a * and b *). The addition of MTgase and the elevation of its level increased the water content, the specific volume and firmness of the bread chewiness. To cover as many optimized attributes as possible, it was possible to maintain levels of microbial transglutaminase enzyme content between 0.5 and 1.0% with the fermentation time between 60-80 (min). All formulations were well accepted sensorially, with averages above 6.0, except for the softness attribute. The PC formulation (1.0% MTgase and 80 min TF) presented the best attributes, greater acceptance and preference, presenting the highest scores: 5 (would certainly buy) and score 4 (possibl y buy) for the intention analysis of purchase. Gluten-free breads with red rice flour, microbial transglutaminase enzyme and prebiotic (inulin) had acceptable quality characteristics during storage under freezing at -18 ° C for 60 days. These results show that the use of red rice flour and microbial transglutaminase enzyme in gluten-free bread formulations is an option for the celiac public to obtain products with physical and sensory quality.

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-04-06T18:56:26Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) thiago_ferreira_diana.pdf: 858858 bytes, checksum: 5152a8b8e2af6ccba2e79bc8c5a4599b (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2018-04-09T19:15:56Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) thiago_ferreira_diana.pdf: 858858 bytes, checksum: 5152a8b8e2af6ccba2e79bc8c5a4599b (MD5) / Made available in DSpace on 2018-04-09T19:15:56Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) thiago_ferreira_diana.pdf: 858858 bytes, checksum: 5152a8b8e2af6ccba2e79bc8c5a4599b (MD5) Previous issue date: 2017 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Objetivou-se com este trabalho avaliar o desempenho de codornas de corte alimentadas com farinha de penas e protease nas dietas durante as fases de oito a 21 e de oito a 35 dias de idade. A an?lise dos dados seguiram a seguinte forma: primeiro utilizou-se 360 codornas distribuidas em delineamento inteiramente casualizado (DIC), totalizando em nove tratamentos, quatro repeti??es de 10 aves por parcela. Os tratamentos experimentais foram: T1: Controle positivo (CP) + 0% farinha de penas (FP); T2: CP + 5% FP; T3: CP + 10% FP; T4: Controle negativo (CN), com redu??o de 8% proteina bruta (PB) e amino?cidos em rela??o ao CP + 0% FP; T5: CN + 5% FP; T6: CN + 10% FP; T7: CN + 0% FP + protease; T8: CN + 5% FP + protease e T9: CN + 10% FP + protease. Para o segundo utilizou-se 240 codornas distribu?das em DIC, em esquema fatorial 2 x 3 (duas dietas (CP e CN) x tr?s n?veis de farinha de penas (FP)), totalizando em seis tratamentos, quatro repeti??es de 10 aves por parcela. Os tratamentos experimentais foram: T1: CP + 0% FP; T2: CP + 5% FP; T3: CP + 10% FP; T4: CN + 0% FP; T5: CN + 5% FP e T6: CN + 10% FP. E para o terceiro utilizou-se 240 codornas distribu?das em DIC, em esquema fatorial 2 x 3 (duas inclus?es da enzima (com e sem) x 3 n?veis de FP), totalizando em seis tratamentos, quatro repeti??es de 10 aves por parcela. Os tratamentos experimentais foram: T1: Ra??o reduzida (RD) em 8% da exig?ncia de PB e amino?cidos + 0% FP; T2: RD + 5% FP; T3: RD + 10% FP; T4: RD + 0% FP + protease; T5: RD + 5% FP + protease e T6: RD + 10% FP + protease. As vari?veis de desempenho avaliadas foram: o consumo de ra??o, o ganho de peso e a convers?o alimentar. Aos 35 dias de idade avaliou-se o peso vivo e o rendimento de carca?a, de cortes nobres (peito e coxa+sobrecoxa) e an?lise de rentabilidade econ?mica. As inclus?es crescentes da FP nas ra??es ocasiona redu??o do desempenho das codornas nas duas fases em estudo, entretanto, pode ser utilizada nas ra??es em 5% sem preju?zo ao desempenho. A utiliza??o da enzima protease (caracter?stica de serina) n?o proporciona melhoria no desempenho das aves e n?o contrubui para melhor digest?o da FP, havendo necessidade de estudos utilizando a enzima queratinase. A protease adicionada em ra??es com redu??o de PB e amino?cidos, contendo FP n?o melhora o desempenho das aves. Ra??es reduzidas em PB e amino?cidos n?o apresenta-se como boa estrat?gia para melhorar o desempenho das codornas. A an?lise de rentabilidade econ?mica revela que ra??es controle positivo com 0 e 5% de FP apresentam melhor ?ndice. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2017. / The objective of this study was to evaluate the performance of meat-type quail fed with feather meal and protease in the diets during the phases of the eight to 21 days and eight to 35 days of age. Data were analyzed as follows: firstly, 360 quails distributed in a completely randomized design (CRD) were used with a total of nine treatments, four replicates of 10 birds per plot. The experimental treatments were: T1: Positive control (PC) + 0% feather meal (FM); T2: PC + 5% FM; T3: PC + 10% FM; T4: Negative control (NC), with reduction of 8% crude protein (CP) and amino acids in relation to PC + 0% FM; T5: NC + 5% FM; T6: NC + 10% FM; T7: CN + 0% FM + protease; T8: NC + 5% FM + protease and T9: NC + 10% FM + protease. For the second, 240 quails distributed in CRD were used, in a 2 x 3 factorial scheme (two diets (CP and NC) x three levels of feather meal (FM)) with a total of six treatments, four replicates of 10 birds per plot. The experimental treatments were: T1: CP + 0% FM; T2: CP + 5% FM; T3: CP + 10% FM; T4: CN + 0% FM; T5: CN + 5% FM and T6: CN + 10% FM. Finally, for the third experiment, 240 quails distributed in CRD were used, in a 2 x 3 factorial scheme (two enzyme inclusions (with and without) x three FM levels) with a total of six treatments, four replicates of 10 birds per plot. The experimental treatments were: T1: Reduced ration (RD) in 8% of the requirement of CP and amino acids + 0% FM; T2: RD + 5% FM; T3: RD + 10% FM; T4: RD + 0% FM + protease; T5: RD + 5% FM + protease and T6: RD + 10% FM + protease. The performance variables evaluated were: feed intake, weight gain and feed conversion. At 35 days of age, live weight and carcass yield were evaluated, from noble cuts (breast and thigh + drumstick), and analysis of economic profitability. Increasing inclusion of FM in feed causes a reduction in the performance of quails in the two phases under study, however, it can be used in rations in 5% without compromising performance. The use of the protease enzyme (serine characteristic) does not improve the performance of the birds and does not contribute to a better digestion of FM, requiring studies using the enzyme keratinase. Protease added in diets with reduced CP and amino acids, containing FM does not improve poultry performance. Reduced CP and amino acid rations do not present as a good strategy to improve quail performance. The economic profitability analysis reveals that positive control rations with 0 and 5% PF present a better index.